Chicken Spaghetti
Friday, June 28, 2019
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INGREDIENTS
- 1 large spaghetti squash, halved
- 2 (10 oz.) cans cream of chicken soup
- 1 (8 oz.) package sour cream
- 2 cups cooked chicken, shredded
- 2 cups Mexican blend cheese, shredded, divided
- 1 cup salsa
- 1-2 stalk(s) green onion, finely chopped
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon taco seasoning
- 1/4 teaspoon red pepper flakes, optional
- Kosher salt and freshly ground pepper
- Fresh cilantro, optional, garnish
NEXT instructions you can go HERE